Waiting for a cook

Beignets Dougoub

Senegal

What we know so far

Beignets dougoub ("dugub" is millet in Wolof) are the big, heavy, dark-gold fritters of Senegal, made from a yeasted batter of millet flour with some wheat flour, sugar, grated nutmeg and orange-blossom water, dropped by the ladle into hot oil. Millet is a wholegrain flour, so two of them fill you up; they are a breakfast and afternoon snack, a Ramadan staple, and street food sold in paper by the piece, eaten with bissap, bouye, kinkeliba or coffee.

The draft was written from 3 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Beignets Dougoub

Senegal

What we know so far

The draft was written from 3 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting